Sweet potato & rosemary soup with garlic toasts

Sweet potato & rosemary soup with garlic toasts

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(21 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
This rustic soup is super-quick and cheap to make, but full of flavour

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal458
  • fat7g
  • saturates1g
  • carbs84g
  • sugars15g
  • fibre0g
  • protein20g
  • salt2.49g


  • 2 tsp olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves
  • 750g sweet potato, peeled and cubed
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1l vegetable stock
  • 2 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 8 slices bread (ciabatta is good)


  1. Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.

  2. Meanwhile, heat oven to 200C/ fan 180C/gas 6. Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.

  3. Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.

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Comments, questions and tips

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Nicole Goss
13th Feb, 2016
Love this soup! Very tasty and so easy. Have done a couple of times now
16th Jul, 2015
Took note on the comments of this soup being bland. I took note of the Tai curry paste for a kick. I added the following, Madras curry paste extra sprigs of rosemary and a good dash of Worcestershire Sauce. Enjoyed this soup and will be making it again. Did not make the toast.
11th Oct, 2012
I have made this soup at home for my family who loved it and I have made it in my cafe where 100% of customers who bought it adored it. Have been asked for the recipe numerous times. Easy to make, delicious soup.
26th Aug, 2011
I loved this recipe a great way to use up sweet potatoes. I blended it fully and added a little chilli powder. I did not make the toast but it did look good
4th Nov, 2010
I really liked this soup, but did find it needed lots of salt!
5th Oct, 2010
Liked this a lot, I'm a huge fan of sweet potato. Just a little bit bland in taste and lumpy. I think adding a little bit of chili is a great idea to give it more of a kick!
26th Sep, 2010
Wow. Really liked this - very simple to make and very tasty. Like the idea of adding a red chilli - will try that next time.
17th Jul, 2010
Quite tasty and very easy. Boil things and blend! However I would only really make this again if I had too many sweet potatoes in the house, as I think any sweet potato that's not roasted is a wasted sweet potato!
5th May, 2010
Made this a lot over the winter months, in fact, even cooked it as a starter on Xmas Eve! For a "richer" version, boil 2 Parmesan crusts with the veg and remove just before blending it (don't like lumps either). Didn't bother with the garlic toasts either.
26th Aug, 2009
I made this adding a whole red chilli at the same time as the stock and then removing it before blending (I also let the soup sit for a good few hours before blending as I was busy doing other things!) Did enjoy the flavour of the rosemary with the sweet potato and the chilli added a little extra depth.


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